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Quinoa Salad{Starring roasted corn, pesto and black beans}

Happy Friday!!!

I know anyone who works a Monday - Friday job is happy to see this day arrive. Looking forward to all sorts of fun things this weekend....besides not being at work. Things such as bike rides, new books, maybe some Cuban cuisine and new music. Maybe I'll splurge and buy a bottle of bourbon. Why not.

Now....let us talk about healthy salads and side dishes. We like to eat well and while I would have this salad again, it will be a long time before I make it. Now how can I endorse something and then say I won't make it? Because I made way too much. Waaaaaayyy too much.

This is a salad you can eat hot or cold. Do you like quinoa and black beans and roasted corn? This is for you then. As summer starts it's final countdown we are still eating light meals most of the time....But certainly we're looking forward to the heartier meals that warm us in the (oh please come on and hurry) cold weather.

Salads and grilled foods have been the staples here.

Credit where credit is due, I grabbed this recipe from Joanne at Eats Well with Others. HERE is her original posting and recipe.

I wasn't trying to get the peppers in a pinwheel or get artsy with them. I was thinking that Doug may not like too many roasted peppers so, this makes them easier to work around or grab as many as you like.

It made so very much that we took leftovers for lunch. More than one day. I really made too much.

The olive oil I used was Pompeian Olive Oil as there was a great sale at our markets a week or so back. I stock up on the buy-one-get-one deals when I see items I use all the time. Believe me, olive oil is something we use daily. This will be tucked into my salad folder. Just don't make too much and you won't get sick of it in a hurry because it's very good.

I will be joining Deb at Kahakai Kitchen for her Souper Sunday series. Join in and add your link - this week's Link up is HERE.

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